THE NOBLE ART OF BACKING WINNERS 22 7 



always doff my hat. I paid the penalty 

 by having the skin scraped off the inside 

 of my legs with those blessed shafts. 



What splendid ideas of good living 

 Yorkshire people have, with hot cakes 

 for breakfast quite an institution ; and how 

 the racing man relishes, as the seasons 

 recur, the different specialties — Dee salmon 

 at Chester, Sausages at Newmarket, 

 Northampton pork pies, grouse at York 

 (August), Doncaster butterscotch, Ponte- 

 fract cakes, and so on ! 



Every one is, I should imagine, dis- 

 appointed the first time they go to 

 Newmarket ; the contrast is so great to 

 Sandown, Kempton, and other club meet- 

 ings, with their military bands, flowers, 

 and drawing-room sort of entertainment. 

 They consider the finishing at different 

 posts absurd, and the journey to the 

 Cambs. course at top of the town a farce. 

 But Newmarket improves on acquaintance, 



